Fantasy Divinity

 "This recipe is fast and easy and taste better than from the bakery. I struggled for years trying to make divinity and had almost given up when I found this recipe from an old family cookbook. I like to make it pink, but use any color you like."  Original recipe yield: 2 dozen.

INGREDIENTS:

1/2 cup water
2 cups white sugar
1 (7 ounce) jar marshmallow creme
1/2 teaspoon vanilla extract
any color food coloring
1 cup chopped pecans (optional)

DIRECTIONS:

In a large heavy saucepan or Dutch oven, stir together the water and sugar. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat, and stir in the marshmallow creme, vanilla, food coloring and pecans. Let the mixture sit for about 5 minutes until slightly cooled and thickened. Drop by spoonfuls onto waxed paper. Chill until firm before storing in an airtight container.

Frosted Pecan Bites

 "These frosted pecans are a festive snack for any holiday occasion. This recipe was originally submitted to ThanksgivingRecipe.com"  Original recipe yield: 12 servings.

INGREDIENTS:

1 pound pecan halves
1 cup white sugar
salt to taste
2 egg whites, stiffly beaten
1/2 cup butter

DIRECTIONS:

Preheat oven to 275 degrees F (135 degrees C).
Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.
Fold sugar, salt and pecans into egg whites.
Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan.
Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.